||[Jun. 12th, 2011|11:45 pm]
Friday evening Jerry and I went over to the Nevilleseses' to say hi, and they have a whole lotta mint growing in their side yard. They asked if we wanted some, so I picked a big ziploc bag of mint and brought it home.|
And then I had to try figure out something to do with it.
Yesterday was Rhonda's rescheduled birthday potluck, so I put together a salad with a lot of mint in it. monkey hijks journl nao. hee hee. Thank you monkey.
Anyway: cucumber, tomato, red onion, radish, and mint. Dressed it with vinegar and sugar and a little bit of fish sauce. It was good, and people ate it, so hooray!
And then after the party was "over" we watched stand-up on Netflix and played Rock Band until 1 am. So that was good, too.
Neal mentioned making a mojito pie with fresh mint, which was exactly the kind of recipe I was unsuccessfully googling for before I gave up and made a salad. So I made that today:
Mix a large tub (24 oz) of plain yogurt, 2 packages of sugar-free lime jello, juice and zest of two limes, and a handful or so of fresh mint (like, six sprigs). Microwave it for, like, five minutes, mix it all up good, take out the mint leaves, and pour it into a pie crust. (I actually let the mint steep for a few minutes before I poured it in.) Haven't tried it yet; it's sitting in the fridge right now. But it looks good!
I also made a frozen blueberry-mint... frozen thing. It's in the freezer, and I think it's technically a granita at this point. I found a smoothie recipe that sounded interesting, and I thought I'd try freezing it. 3/4 cup blueberries, a quarter-cup or so fresh mint, a small container (6 oz) of plain yogurt, and... a cucumber! Peeled and seeded. Plus a pinch of salt, a couple dashes of lime juice, and honey and sugar to taste, probably four-five spoonfuls all told. Then I stuck it in the freezer and kept stirring it. It's kinda weird, but pretty tasty.
And I still have a half bag of mint left.
So I finally realized I could just freeze it.
And I did.